Marinate 4 ribeye steaks, marbled to perfection, for 3 hours in corn oil, good balsamic vinegar, soy sauce, a splash of maple syrup, crushed red pepper flakes, minced garlic, Mexican oregano crushed in your hands, black pepper, and some salt. Grill on a perfectly preheated propane grill with ceramic coals on the bow of a 36' houseboat on the beach of a canyon in the Southwestern United States until still pink in the center.

In a small bowl, combine seasoning ingredients. Press evenly into both sides of each beef steak. Brush onions with oil. Place onions on grid over medium, ash covered coals. (See our Tips page.) Grill, uncovered, 15 to 20 minutes or until tender; turn once. Grill steaks 11 to 14 minutes for medium rare to medium doneness; turn once. Season onion with salt and pepper. Squeeze lime over steaks and onions.

Prepare marinade and soak salmon for one hour in the refrigerator. Place on hot grill, skin side down, and cook about 10 minutes. Flip and cook for about 5 to 10 more minutes or until fish is flaky, even in the center. Do not overcook. Delicious served with fresh sweet corn.

Combine all ingredients except the steak in a jar with a tightly fitting lid. Shake to mix and dissolve the sugar. Let stand in the jar overnight. In the morning, find a pan or dish with a lip that is just a bit larger than the London Broil. Marinate the beef in the teriyaki, flipping it every few hours. Come evening, grill meat over hot coals basting frequently with the remaining marinade (and making sure the marinade cooks off before serving). The sugar in the marinade will create an irresistable black crust on the steak.

Get a 9 x 13 pan with high enough sides to hold everything. (We get the disposable kind at the grocery to grill this.) Lay shrimp in and try to get in one even layer. Pour in lime juice and water. Cover with Tony's or to your taste for heat. Place on a grill or bake in the oven. The shrimp will boil in the juice. Usually takes about 5-10 minutes or half way through a beer. The shrimp will turn orange and you check one to make sure it is not clear in the middle. How you eat this is the key. Take a shrimp and suck it first. Just do it. This gives your brain the idea of the flavors because the meat won't. Then, peel it and eat it. Dip hot French bread into the juice as well. Serve hot with lots of napkins and cold beer. Throw in a salad and you've got a quick meal.

In another small bowl, mix together pineapple juice, orange juice, soy sauce, ginger and garlic. In a big bowl put all things for the kabobs (shrimp and veggies) and cover with the marinade. Let soak for a few hours in the fridge. Skewer everything alternating veggies and shrimp. Put on the grill and cook until shrimp is done. Serve with couscous.

In a shallow pan, blend the oil, vinegar, garlic, herbs, salt and pepper to taste. Let stand in the refrigerator for at least one hour, flipping occasionally. Toss all the sauce ingredients in a bowl. May stand at room temperature for up to 30 minutes before serving. Otherwise, refrigerate. Grill (or broil) the marinated chicken. Serve topped with the salsa. Delicious alongside basmati rice.